Cuban rice and black beans
4
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
This lightened up beans and rice recipe is part of a traditional Cuban menu. Pair it with lean turkey picadillo and a pineapple and avocado salad for a delicious meal.
Ingredients
Olive oil
2 Tbsp
Uncooked turkey bacon
2 slice(s), chopped
Onion
1 small, finely chopped
Bell pepper
1 item(s), small, green variety, finely chopped
Garlic
2 clove(s), minced
Table salt
1 tsp
Ground cumin
½ tsp
Dried oregano
½ tsp
Bay leaf
1 leaf/leaves
Uncooked white rice
¾ cup(s), long-grain, rinsed
Canned low sodium black beans
15 oz, or no salt added, with liquid
Water
1 cup(s)
Cider vinegar
1 Tbsp
Instructions
1
Heat oil in a large, heavy pot over medium heat. When oil shimmers, add bacon; cook, stirring occasionally, until browned, 5-6 minutes. Add onion and pepper; cook, stirring occasionally, until softened, 3-4 minutes. Add garlic; cook, stirring a few times, 30 seconds. Stir in salt, cumin, oregano, bay leaf and rice.
2
When rice is coated with oil, add beans and their liquid, water and vinegar; bring to a boil over high heat. Reduce heat to low and cover; simmer until rice is cooked and liquid has been absorbed, 20-30 minutes.
3
Remove pot from heat; cover and let sit 5 minutes. Remove bay leaf before serving.
4
Serving size: 3/4 c
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